1 Preheat oven to 180’C. Grease and line the base and sides of a 10cm x 21cm loaf tin with baking paper, allowing the 2 long sides to overhang.

2. Place the pistachios in a food processor and process until the mixture resembles breadcrumbs.

3. Use an electric mixer to beat the butter and sugar in a bowl until well combined. Add avocado and almond extract. Beat until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Stir in combined flour, almond meal and pistachio meal. Pour into the prepared pan and smooth the surface. Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 minutes to cool before turning onto a wire rack to cool completely.

4. Combine the icing sugar, lemon juice and enough water in a bowl to make a runny paste. Use a round-bladed knife to spread icing over the top of the cake. Sprinkle with extra pistachios